Crockpot BBQ Chicken with a KICK

4-6 pieces boneless skinless chicken breasts
1 bottle Sweet Baby Ray's BBQ sauce
1/4 c vinegar
1/8-1/4 tsp Kick'n Chicken Seasoning.
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Place chicken in crockpot. Mix all other ingredients together and pour over chicken. Cook on LOW for 4-6 hours.

*This is one of those yummy recipes that I pinned (pinterest) and told myself I HAD TO TRY IT! So glad I did! The whole family loved it. Kids even asked for seconds. Since making this in the crockpot, I have also made it in the dutch oven and it turned out super yummy too!

**I found this recipe HERE...And then instead of using the red pepper flakes, I substituted and use the Kick'n Chicken Seasoning! (I yummy seasoning my sis-in-law told me about...It goes so good in alfredo sauced pasta).

Apricot Chicken

Apricot Chicken also known as Russian Chicken

8-10 Chicken Breasts
1 bottle of Russian Dressing
1 Bottle of Apricot jam (Also can use Pineapple Apricot Jam)
1 package of Onion Soup mix
OVEN Method
Place Chicken in a 9x13 casserole dish.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with foil and bake at 350 degrees for 1 hour.

CROCKPOT Method
Place Chicken in Crockpot.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken. Cover with lid.  Cook on LOW for 5-6 hours.  Make sure Chicken is fully cooked.

DUTCH OVEN Method
Place Chicken in 12 " Dutch Oven.  Mix together Dressing, Jam, and Soup Mix.  Pour over Chicken.  Cover with lid.  Use charcoal to cook with placing 14 charcoal on top and 10 on bottom.

The first time I made this I did it in the Dutch Oven.  So DELICIOUS!  Thanks to Amber B. for reminding me about this recipe and how easy and YUMMY it is.  The sauce goes well with Rice.

BBQ Pork Ribs

Please forgive the half eaten portion. It was sooo scrumptious that I forgot to take a picture until half way through.

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3-4 lbs boneless pork ribs

1/2 can frozen concentrate pineapple juice

1 bottle bbq sauce

*****Use your favorite BBQ Sauce. We like Famous Daves and Jack Daniels Original Recipe. Famouse Daves is what I used in this picture.

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Put ribs in pot and just barely cover them with water. Spoon half the can of frozen pineapple juice in with the water and ribs. Boil the ribs for about 40 min. When done boiling, remove ribs from pot and place in a crockpot. Take about 2 cups of the water that the ribs boiled in and pour over ribs. Cook on LOW heat for 6-8 hours. Can cook on high heat if you need them to get done faster. The longer they cook the more tender they will be. Pork is done at 170 degrees (using a meat thermometer). When done, drain most of the water off. Pour BBQ sauce over meat and give it a good stir. Let ribs continue to sit on low in the crockpot with the BBQ sauce on for about 15 minutes. Voila! Srumdiddleyumptious!!

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I made these when we went camping. I boiled and crockpotted them before we left, then cooled them and froze them. When we fixed them we let them mostly thaw then dumped them in a DUTCH OVEN, poured the BBQ sauce over them and let them heat for through.

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Jim's Mom taught us how to make these except she uses a quart of regular pineapple juice. It works the same, I just use the frozen because it is cheaper and I usually have it on hand. We have used apple and orange juices to boil them in also. The different juices have given it a little bit of a different flavor, but still tastes great!

Dutch Oven Chicken and Potatoes

Ingredients to feed a family of 6 with lots of leftovers!
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12 chicken tenders
9 potatoes
6 carrots
1 onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups sourcream
3-4 cups grated cheddar cheese
salt and pepper

Slice onion into rings. Peel and slice potatoes and carrots. Mix together soups, sourcream and salt and pepper. Layer ingredients in a 12" well seasoned dutch oven as follows. Seperated onion rings, chicken tenders, 1/2 of the potatoes and carrots, half of the soup mixture, half of the cheese, the rest of the potatoes, the rest of the soup mixture and the rest of the cheese. Use charchoal briquettes to cook. 10 briquettes on the bottom with 14 briquettes on the top. Cooks in about 1 - 1 1/2 hours. When potatoes and carrots are tender remove dutch oven from coals and let sit for 5-10 minutes. Soup/sauce will thicken as it cools. CAUTION!!! Dutch Oven is very hot including the handle!